FAQs
- What education and/or training do you have that relates to your work?
I am ServSafe Manager certified, a credential that reflects my advanced knowledge of food safety practices to safeguard the public against foodborne illnesses. After completing culinary school, I honed my craft by working with private executive chefs specializing in Italian cuisine, as well as prior working as a sous chef for both a Jamaican chef and a vegan chef. My culinary expertise has also been deeply influenced by hands-on learning with family and close family friends. With over four years of experience in the hospitality industry, I bring a well-rounded skill set and an unwavering passion for creating exceptional culinary experiences.
- How did you get started doing this type of work?
Chef Kay’s journey into cooking is a beautiful testament to her deep-rooted passion for food and service. Inspired by her Caribbean grandma, Kay learned from a young age that cooking is not just about preparing meals but about creating joy and connection. Her grandma’s teachings instilled in her an appreciation for the art of service and the incredible way that good food can brighten people’s lives. For Chef Kay, cooking is a way to honor her grandmother’s legacy, share the warmth and love she was taught, and spread that same glow to everyone who enjoys her creations. Her culinary journey is driven by a heartfelt desire to make others feel special and cherished through every dish.
- What types of customers have you worked with?
I have experience working with medically complex patients, addressing diagnosed conditions such as anemia, sickle cell disease, and leaky gut syndrome. Additionally, I specialize in supporting individuals with weight transformation goals and those who simply have a deep love for food.